Title: Amish-Style Chicken and Corn Soup
Categories: Diabetic, Poultry, Vegetables, Crockpot
Yield: 8 servings

1/2 Stewing hen or fowl;
2 qt Chicken stock or broth
1/4 c Onion; coarsely chopped
1/2 c Carrots; coarsely chopped
1/2 c Celery; coarsely chopped;
1 ts Saffron threads; (optional)
3/4 c Corn kernels; (fresh/frozen)
1/2 c Celery; finely chopped
1 tb Parsley; fresh chopped
1 c Egg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into neat little pieces. Strain the saffron
broth through a fine sieve. (Note: The soup can be made through this
step in advance. Simply refrigerate broth and diced chicken meat for
2 to 3 days, or freeze the broth and the chicken meat in separate
convenient sized containers. Be sure to label and date them. To use,
defrost, remove congealed fat, return the broth full boil, and add
the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and
serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

My favorite is equal parts of mustard and honey with grated onion and
curry powder added — sorry I don’t have exact proportions.

WALDORF SALAD (RICE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Chopped walnuts
1/4 c Raisins
4 md Apples, cored, cubed
2 Stalks celery, chopped
1 (8-oz ) container low fat
-lemon yogurt

This slimmed-down apple lovers’ favorite uses a
dressing of creamy low-fat lemon yogurt to replace fat
and calorie rich mayonnaise.

In large bowl, combine all ingredients; mix well.
Cover; refrigerate until serving time. 9 (1/2-cup)
servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

CREAM OF PECAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1/2 c Onion, diced
1 tb Flour
2 c Broth (OR
2 c Water AND
1 Vegetable bouillon cube)
1/2 ts Soy sauce
1/2 ts Vegetable seasoning
1 Dash nutmeg
1 c Pecans, ground fine
1/2 c Celery leaves
1 1/2 c Cream or half half
4 Sprigs mint

Melt butter; add onion and saute 5 minutes. Stir in
flour and broth. Add seasonings, pecans, and celery
leaves; simmer 10 minutes. Stir in cream and simmer 5
minutes longer. Serve with mint.

– – – – – – – – – – – – – – – – – –

Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

—–

Title: Name Game Herb Garden (KH)
Categories: Spices
Yield: 1 servings

1 Aluminum sheet cake pan
5 lb Bag potting soil
Seeds of your favorite herbs
(chives are best for this)
Water
Newspaper

Instead of planting herbs in a flower pot, try sowing the seeds in an
aluminum sheet cake pan (approx. 13x9x2) with special drainage holes
punched in the bottom. Simply fill the tray with potting soil and then
trace your name with your finger on the surface of the soil. Make the
letters large, 4″ to 6". Now plant your seeds along the traced row you
made with your finger. Gently push the seeds into the soil and place
in a warm dry spot, a window sill is perfect. Water daily (be sure to
place old newspaper under the tray to absorb the water running off).
Soon tiny sprouts will be peaking up through the soil in the shape of
your name. When the herbs are 3″ to 5″ tall, you’re ready to present
the whole tray at your next party, so that your guests may help
themselves to fresh herbs, in your honor.

MMMMM

Title: Corn Chowder
Categories: Main dish Soups Vegetables
Servings: 10

2 ea Inch Cube Salt Pork; Diced
1 ea Onion; Md, Finely Chopped
4 ea Potatoes; Peel And Dice
3 c Water
2 c Corn Kernels;Fresh Or Frozen
3 c Milk
3 tb Butter
1 x Salt; To Taste
1 x Freshly Ground Pepper

Cook the salt pork slowly in a deep pan until the fat has melted and the
pieces are brown. Pour off all but 2 Tbls of the fat and add the onion,
cook for 5 minutes. Add the potatoes and water, cover and cook until the
potatoes are just tender. Add the corn and milk and cook for an
additional 5 minutes. Before serving, add the butter and salt and pepper
to taste and reheat.

—————————————————————————–

Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

MMMMM

APPLE COOBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. Apple Pie Filling
1 tb Butter
1 t Lemon juice
1 Dash of cinnamon
1 c Prepared biscuit mix
1/3 c Milk

Pour apple pie filling into a 9-inch pie plate. Dot
with butter;sprinkle with lemon juice and cinnamon.
Place in 400 oven for about 10 minutes, or until
mixture is hot and bubbly. Meanwhile combine biscuit
mix and 2 tablespoons soft butter, stir in milk. Drop
by spoonful on hot apple mixture. Continue baking
20-25 minutes or until biscuits are done. Serve warm
with cream.

– – – – – – – – – – – – – – – – – –

HAM-STUFFED BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/4 md Onion, finely diced
1 Clove garlic, finely minced
1 lb Cooked ham, diced
1 tb Chopped fresh parsley
1 pn Thyme
1/2 c Cream Sauce (recipe
-separately)
24 Hot Biscuits (recipe
-separately), split

This is a special-event recipe. (Used e.g. at Lynda’s
wedding reception.)

1. In a cast-iron skillet, melt butter, saute onion
and garlic until golden brown.

2. Add ham and seasonings; stir in Cream Sauce and
keep warm.

3. Arrange open biscuits on serving platter (s).
Place a heaping teaspoonful of ham stuffing in the
center of each biscuit, close gently, and serve at
once.

Makes 24 biscuits.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.

Posted by: Karin Brewer, Cooking Echo, 9/92

– – – – – – – – – – – – – – – – – –